Traditional Henan snacks
Put the flour in the pot first
Pour water into the pot and add the sugar to the boil.
The boiled syrup is about 300 grams and is poured into the flour.
Use a few chopsticks to stir vigorously in one direction until there is no dry flour.
When not hot, apply some oil to your hands and knead it into a smooth dough.
Put the flour and white sugar used in the filling into a clean bowl and mix for use.
Divide the dough into 12 small doughs, each about 38 grams.
Take a small dough and round it, then use the thumb of the other hand to rotate it into a small nest, put a spoonful of mixed powdered sugar filling, and seal the round.
Gently press the palm of your hand.
Burn the oil pan to 140 degrees, put them one by one (only a few at a time to prevent adhesion), gently shake the oil pan, float up and pay attention to turn over, fry until golden brown.
Don't be hot when you eat hot!
It’s as delicious as cold!
1. Reduce the amount of water according to the local climate and humidity. 2. The hot surface is very sticky, so apply oil to both hands. But don't touch too much oil in the seal, otherwise it is not easy to seal. 3. It is better to stir the dough for a few more rings. 4. The stuffing is added to the flour in order to avoid too much sugar juice when eating, and to drink less sugar. 5. If the seal is not tight, the sugar powder will flow out, and it will form black when the pot is fried. 6. If the oil temperature is too high, the surface will be pasted and the filling is not cooked. 7. According to your own taste, you can add sesame or bean paste and so on.